My Cold Start Method For a Perfect Roast Chicken
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Recipe Overview
Overview
Roasting a chicken can often seem daunting, but this recipe simplifies the process with a cold start method that guarantees juicy results. The key is to place the chicken in a cold oven, allowing it to cook slowly as the temperature rises. This technique not only ensures even cooking but also helps the chicken retain its moisture, resulting in a tender and flavorful dish.
The seasoning is straightforward: just salt and pepper, which allows the natural flavors of the chicken to shine. Adding butter under the skin is a clever trick that enhances the richness and contributes to that coveted crispy skin. As the chicken roasts, the butter melts and mingles with the juices, creating a delicious sauce that can be drizzled over the meat or used for dipping bread.
After roasting, letting the chicken rest is crucial. This step allows the juices to redistribute throughout the meat, ensuring every bite is succulent. The result is a beautifully browned chicken with a crispy exterior and moist interior, perfect for a family dinner or a special occasion. This method is not only easy but also incredibly satisfying, making it a go-to for anyone looking to impress without the fuss.
Recipe Details
Steps & Tips
Gather 8 chicken, salt, pepper, butter, and coarse salt.
Season the inside of the chicken with salt and pepper.
Tip: Do not overdo the salt when seasoning the chicken to avoid it becoming too salty.
Generously season the outside of the chicken with salt and pepper.
Add 1-2 tablespoons of sunflower oil to the bottom of a baking dish.
Place the seasoned chicken in the baking dish.
Drizzle some extra oil over the chicken and massage it in if desired.
Tip: Massaging the chicken with oil is optional but can help distribute it evenly.
Tuck small pieces of butter around the chicken.
Put the chicken in a cold, turned-off oven.
Tip: Ensure the oven is completely turned off before placing the chicken inside for the cold start method.
Turn on the oven to 200°C with fan force.
Tip: For larger chickens, reduce the temperature to 190°C and cook for a longer time.
Set the timer for 70 minutes.
Tip: Let the chicken rest for at least 20 minutes after cooking to allow the juices to redistribute.
Place the chicken on a rack and cover it to rest for at least 20 minutes.
Tip: Using a cooling rack helps prevent the chicken from becoming soggy by allowing juices to drip away.
Take the chicken out of the oven after the timer goes off.
Transfer the collected juices from the baking dish into a separate bowl.
Cut the chicken and place it onto a plate.
Mix the juices with the chicken before serving.
Tip: The juices from the chicken are essential for flavor; make sure to use them when serving.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •The cold start method allows the chicken to cook evenly and retain moisture.
- •Using butter under the skin enhances flavor and helps achieve crispy skin.
- •Resting the chicken after roasting allows juices to redistribute for better flavor.
- •This technique is a traditional French method that simplifies roasting chicken.
